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Posts Tagged ‘Easter’

April 3, 2015 Edition What About This? is out hiding Easter eggs, but will be back with a new post next week!

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Lizards fighting Posturing and positioning themselves, two blue belly lizards eye each other contemptuously. Using my deck as their battlefield, they crawl around in a strategic circle formation. In a flash the battle begins: one lizard lunges at the other and chases it away. Retreating, but not far away, the second lizard charges back towards the other. Charge and retreat; charge and retreat; charge and retreat; the battle continues. Studying these two rivals, I recognize that they are not only fierce competitors, but also survivors. Each sports a regenerated tail. Given a particular threatening situation, some lizard species have caudal autotomy, the ability to self-amputate their tails. Equally amazing is the fact that they can also regenerate new tails. This ability to shed or let go of an integral part of themselves in order to survive fascinates me. I ponder how this concept might apply to humans. Not in the physical sense, of course, but in the spiritual and emotional sense. What do we need to let go of in our heads or in our hearts in order to survive and regenerate?

#1 – Japanese Philosophy and Art
Kintsukuroi Comparing the kintsukuroi pottery process to trials in life, metaphysical teacher, author, and spiritual guide Carrieanne Fonger says, Take a moment to remember all of your own broken places. Instead of filling the memories with shame, guilt, sorrow or regret, fill those broken spaces in your life with gold. Think about how each circumstance changed you for the better, helping to shape your character and make you who you are – “more beautiful for having been broken.”

#2 – Backyard Fun
Outdoor Summer Fun Spending time in the outdoors can regenerate the spirit. There’s no need to travel far, either. Just step into your backyard. To that end, here are 31 DIY Ways to Make Your Backyard Awesome This Summer. What fun!

#3 – Easter Peeps Flower Vase
What if you stuck a slightly chipped or ugly vase inside a clear larger vase and used the in-between-space to place decorative elements? You would be giving new life to the smaller vase and creating something beautiful at the same time. Easter Peeps and Flower Centerpiece

#4 – Out of the Mouth of Babes
“There’s plenty of reasons to dance; you just have to look for them,” says this wise young soul. Watch this video and feel renewed and invigorated.

#5 – Let Go, Evolve, and Change
Kintsukuroi

“We must be willing to get rid of the life we’ve planned, so as to have the life that is waiting for us. The old skin has to be shed before the new one can come.”
Joseph Campbell

“Life is a gift, and should be cherished, lived and experienced. Though experience often reveals itself as pain in this world, it is still purposeful, it still has its place in the evolution of our spirit.”
Michael Poeltl, Revelation

“Change always comes bearing gifts.” Price Pritchett

Now go and spread joy!

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Savory Brunch Muffins 12 – 1 = 11. But in the world of muffins, 12 muffins – 1 muffin = 1 very happy tummy. Combine traditional brunch ingredients – eggs, smoked salmon, and fresh dill – and present them in a delightful and portable manner. These muffins, topped with crunchy and salty potato chips, make for one fabulous brunch-to-go, or serve them hot at your next brunch gathering.

Savory Brunch Muffins
Better Homes and Gardens

INGREDIENTS
2 cups all-purpose flour
1 Tbsp. sugar
1½ tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup buttermilk
1/2 cup sour cream
2 eggs
3 Tbsp. butter, melted
2 Tbsp. snipped fresh dill
2 oz. lox-style smoked salmon, chopped
2 hard-cooked eggs, peeled and chopped
1 cup wavy potato chips, crushed

DIRECTIONS
1. Preheat oven to 400°F. Grease twelve 2½-inch muffin cups or line with parchment paper squares; set aside.

2. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.

3. In a 2-cup measure whisk together buttermilk, sour cream, eggs, butter, and dill; add to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in salmon and chopped eggs.

4. Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle crushed potato chips over batter in cups.

5. Bake 15 minutes or until golden-brown. Cool in cups on wire rack 5 minutes.

Makes 12 servings

LINNELL’S NOTES
1. I cut parchment paper into roughly 5-inch by 5-inch squares. Try not to get any batter on the paper when filling the cups. After baking, any batter stuck to the paper will appear as dark brown spots. This is not the worst thing in the world, but it will look a little messy.

2. Place the potato chips in a plastic bag and crush with your fingers. Some of the potato chips should be slightly pressed into the batter or else they will all fall off after baking.

3. Don’t overbake these muffins or they will be dry.

4. The next time I make these I will add a pinch of black pepper and some snipped chives or chopped green onions to the batter to enhance their flavor.

5. Because of the salty potato chips and smoked salmon, there is not a lot of additional salt added to the batter. If you like your food saltier, cautiously add more salt only after you have determined the degree of saltiness of the salmon and potato chips you are using. Not all smoked salmon or potato chips have the same amount of sodium.

Enjoy!

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Surprise crossed my face when, several years ago, my daughter informed me that Easter was her favorite holiday. “Really? Not Christmas?” I replied while thinking about all the years I attempted to create wonderful Christmas memories for my children. Holiday season after holiday season, colorful decorations covered every nook and cranny in our home and the scent of fresh pine mingled with the sweet smell of cookies baking. The Christmas holidays always sparkled with good times, love, and laughter. I listened while my daughter explained about her favorite holiday and soon my initial disappointment over perceived Christmas fantasies faded away. I hadn’t failed, after all. The good times, love and laughter I longed for my children to have, were not just restricted to one holiday. For my daughter, Easter brings the promise of spring, with its sense of renewal, fresh colors, and beautiful flowers. But it also brings back fond memories of silly egg dyeing experiments, crazy, competitive Easter egg hunts with her brothers, and much anticipated visits from her grandparents. She’s an adult now and home for only a brief visit, but I can still create good memories for her. She was childishly happy when I asked her, “Would you and your friends like to dye Easter eggs?” After gathering supplies, I let the three creative gals take over. Below are tips and techniques on creative egg dyeing from my daughter and her friends.

Supplies:

Hard boiled eggs
Box of assorted food colors
Boiling water
Vinegar
Bowls
Spoons
Electrician’s tape
Sharp scissors
Rubber bands
Paper punches
Contact paper
Old pantyhose
Small leaves
String, optional

Electrical Tape:

Electrical tape is great for cutting out shapes and sticking to an egg. Because it is so sticky, it can be used multiple times and is easily repositioned. Remember to gently smooth down all edges of the tape, so that dye does not seep under the tape and clean lines are formed. Plan ahead the sequence of colors you will be dipping – always start with a white egg or dye the egg the lightest color first. Let the egg dry between colors.

Contact Paper:
Smooth, adhesive, shelf paper, such as Contact Paper, acts like electrical tape by blocking out dye, but the advantage the shelf paper has is that it can be punched out into shapes. Using paper punches, punch out shapes from the adhesive shelf paper. Peel off the paper backing, place shapes on egg, and smooth edges down. Dye egg as desired. Bigger and simpler shapes punch out better than small intricate shapes. Some shapes may require additional trimming with scissors.

Rubber Bands:

Wrap rubber bands tightly and securely around an egg. For more interesting and intricate designs, vary the width and number of rubber bands used. Dye the egg and let it dry. After drying, some of the bands can be removed and the egg can be dipped in another color.

Leaves and Nylons:
Select small leaves that can lie flat against the shell. Herb leaves and carrot leaves work well for this technique. Place leaf on an egg, being careful to spread and flatten all parts of the leaf. Cut out a piece of sheer pantyhose and wrap it around the egg. Twist stocking at the back of the egg and tie it tightly with a small rubber band or a piece of dental floss or string. Dye the egg. Let it dry completely before removing the stocking and the leaf. The nylon wrapped around the egg slows down the drying process.

Tips:
1. The best way to hard boil eggs is to put eggs in a single layer in a pot and cover them with one to two inches of cold water. Bring the water to a boil and immediately reduce the heat to low. Let simmer for no more than a minute and then turn off the heat. Cover the pot and let the eggs sit for 10 to 12 minutes, depending on the number of eggs and the amount of water used. Drain water and run cold water over the eggs in the pot until they have cooled. Blot eggs dry before dyeing them.

2. Don’t rush the dyeing process and be sure to let the eggs dry between colors.

3. To avoid an egg from turning an ugly brown color, it helps to plan out the color sequence before dyeing each egg.

4. Keep hands clean to prevent dye transfer to other parts of the egg.

5. I lined a baking pan with paper towels and placed a cooling rack in it, to provide the eggs a place to dry.

6. Refrigerate completed eggs as soon as possible.

7. For another fun way to dye eggs, check out my post on Tie-Dyed Eggs.

Have fun!

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When people immigrate to a new country, they often carry with them reminders of their homeland and a few cherished belongings. Old family recipes are both  – cherished and reminders of home. Mary Cannici says of her grandmother’s special cake recipe, “This recipe immigrated to this country from Sicily when Nonna was a little girl and her family came to Ellis Island.” The cake is a wonderful combination of a creamy ricotta cake and an egg-rich pudding. Farina, a finely ground cereal grain with a mild taste, is used as the thickening agent. Serve this versatile and easy-to-make cake with fresh seasonal fruit and you have the perfect dessert for brunch or dinner! Easter and Mother’s Day are just around the corner!

Nonna’s Breakfast and Dessert Farina Cake
Recipe by Mary Cannici

Ingredients:
4 cups whole milk
1¼ cups (8¾ ounces) sugar
8 tablespoons unsalted butter, cut into chunks
1 cup farina
16 ounces (2 cups) whole-milk ricotta cheese
2 teaspoons vanilla extract
6 large eggs, lightly beaten
1 teaspoon ground cinnamon

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan.
2. Bring milk, sugar, and butter to simmer in large saucepan and cook, stirring often, until butter is melted and sugar is dissolved, 1 to 2 minutes.
3. Slowly whisk in farina until smooth.
4. Remove saucepan from heat, stir in ricotta and vanilla.
5. Let mixture cool slightly, then stir in beaten eggs until combined.
6. Scrape batter into prepared pan and smooth top. Sprinkle with cinnamon and bake until toothpick inserted in center comes out clean, about 30 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then serve warm.

Serves 15 to 18

Linnell’s Notes:
1. Farina can usually be found in stores that carry natural foods. Sprouts, Whole Foods, and health food stores often carry farina in the bulk bin section. Cream of Wheat is made from farina.

2. Be careful not to add too much of the farina at one time. Add small amounts of it slowly, stirring constantly, to prevent lumps from forming.

3. Although the egg custard flavor is more pronounced when the cake is served warm (after the 10-minute cooling period), it is trickier to serve warm since the texture is like a rough custard. After the cake sits for a while, it firms up and can be cut into squares.

Enjoy!

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